Ayubowan from Heritance Ahungalla!
I looooove this hotel! The overall property, rooms and staff are fantastic. Best of all, the hotel is renowned in Sri Lanka for having exceptional chefs. For each meal, they prepare an enormous buffet spread of traditional Sri Lankan food as well as other types of cuisine. The chefs will also make any dish you may want upon request, something I have taken advantage of on several occasions!
One dish available here that I had yet to try was kola kenda, an herbal type porridge. It was definitely better than I expected. In fact, it was awesome! Kola kenda is essentially an herbal drink consumed like a soup by the kings of the past, stimulating mental alertness and power.
Lime green in color, it is (to me) the epitome of an Ayurvedic soup – slightly coconutty, assertively bitter from the concoction of herbs: karapincha (curry leaves, sometimes including roots, stalk, bark, and flowers), welpanala (botanical herb also known as heart seed, black licorice or balloon wine), hathawariya (wild asparagus), gotu kola (centella asiatica, small herbaceous plant that I have blogged about previously). It reminded me of a “kiri hodi” (milk/white gravy) from a vegetable curry or plain gravy.
The appropriate touch of jaggery on the side blended a caramelized sweetness and very easily made it my one of my new favorite power breakfast dishes. A great recipe is available at Malini’s Kitchen – Info Lanka.
The kola kenda was followed by freshly squeezed pineapple juice that was so refreshing and too sweet for words…